Started with a rub. I had to make my own because I ran out of Bayou Bang, so I took a tablespoon of cayenne pepper, and then about half a tablespoon each of garlic powder, salt, pepper, and paprika. Realizing that it would need some sweetness I added a tablespoon of plain white sugar.
First I seared the ribs on high heat for about five minutes a side at most; then applied bbq sauce, wrapped them in foil, and proceeded to cook them on low heat (on one side of the grill with that side's heat off) that way for the rest of the time--about an hour, turning and basting with bbq sauce about every twenty minutes.
I took two sizable potatos, scrubbed 'em clean, put potato nails in each end, then dusted their skins with salt and pepper and wrapped them in foil. Half an hour before the ribs were done, I put them on the grill's heated side and turned them every ten minutes. Also, dusted corn-on-the-cob with salt and wrapped them in foil; they went on fifteen minutes before the ribs were done and got turned every five.
Result: a delicious dinner, made entirely on the grill, without heating up the kitchen. Mrs. Fungus effused over the ribs, calling them the best I'd ever made. They really were good.